Tomato and Roasted Pepper Bisque with Pesto
Serves 6-8

This is a lovely soup to prepare when you want a heart healthy meal with a touch of indulgence. Chopped and roasted red peppers are our favorite quick method to achieve that sweet roasted red pepper flavor without the hassle of peeling pepper skins. An immersion blender will quickly become your best friend when making this smooth and satisfying bisque that gets even better a day or two later.

Bisque Ingredients:
4 red bell peppers, chopped
6 cloves garlic, peeled 
4 tablespoons olive oil, divided
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 onion, minced
1 carrot, diced
2 tablespoons unsalted butter
1 tablespoon tomato paste
4 cups vegetable broth
1 (28oz) can whole tomatoes
2 bay leaves
2 springs fresh thyme
1/4 cup half n' half

Pesto Ingredients:
4 cups basil
1 teaspoons Kosher salt
1/4 cup pine nuts
2 cloves garlic
3/4 cup olive oil
1 cups freshly grated Parmesan

Directions:
1. Preheat the oven to 400°F.
2. On a large baking tray, spread out the chopped red peppers and garlic into a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper and roast until peppers are a bit charred, about 45 minutes, stirring halfway through. Remove from the oven and set aside.
3. Make the pesto by combining all the pesto ingredients in a food processor and blend until smooth. Add additional olive oil or a drizzle of water as needed to thin. Set aside.
4. Meanwhile, in a large soup pot, over medium heat, saute the onion and carrot in the remaining olive oil and butter until translucent. Add the tomato paste and cook for an additional minute. Add vegetable broth, tomatoes, bay leaves, and fresh thyme and simmer for 20 minutes. 
5. Use tongs to remove the bay leaves. Add the roasted red pepper and remove from heat. Carefully blend hot soup using an immersion blender until the texture is smooth. 
6. Return the blended soup to heat and stir in the half n' half. Drizzle the top with pesto, and sprinkle with additional salt and pepper to taste. Serve hot with crusty bread and butter.